steve, the trailer with the oven in view is realy a eye catcher.are you happy with the top bake? maybe a few seconds in the dome to brown the top a little more?the cheese looks much better. are you shredding your own cheese or buying it shredded? the company's with the exception of grande add a cellulose to the shred to keep it separated. some use way to much and it causes a very dry burnt crust over the soft usually to moist cheese below it.

Larry, since most of these slices are reheated i keep them a little light on top and dome them a bit on the reheat for more color. Yes, I shred that cheese as needed in the trailer. I forget the name. Norma?

A couple more slice pies. Occident, same formula, different cheese. This Time I used the "1950" brand PS/LM. This cheese performed very well, except that it didn't seem to melt as fast as the Bella Fran. That's good though. It stood up to re-heating very well. Very good flavor.

"1950" brand sounds very interesting to me Steve. Does it taste a little bit "saltier" to you? Thanks.btw, those are some very genorous size slices you and twinkie are selling...great looking pizza! ps/lm is what I use on my Chicago thin pizza and I wonder how the "1950" would work for that...it looks really good. Who makes that Ev?Bob

I hear that...those pics have triggered me to now run over to my favorite slice joint an pick up a couple. I know they are not as good as Steve's so I will bring them back home and look at his pics again at the same time while eating my local stuff.

For anyone that is interested the Nutrition Facts are on the front of the label at the second picture in the post at Reply 717 http://www.pizzamaking.com/forum/index.php/topic,21559.msg227392.html#msg227392 If anyone wants me to contact Foremost Farms for more specs on Foremost Farms Low-Moisture Part-Skim Mozzarella, I can contact them. If anyone wants me to post a better picture of the Nutrition Facts, I do have loaves of it at market and take more pictures tomorrow.

Bob,

If you want any of the mozzarellas I use to try, you would just have to send me the money for any you want plus the shipping. The Foremost Farms mozzarella was running at 2.82 a lb. last week, but it can go up or down in price each week. I think the cost of shipping would be high though because the packaging with packets of the kind of ice they sent to me for other products would really add to the weight.

Norma, Thank you so much, your offer to send me cheese is very kind. Member Gregg just recently sent me some Scarmorza from Chicago area to my place here in NC. We have a pretty economical USPS format figured out and I will PM you after the holidays with details. Thanks again....you're a peach!Bob

The “Smokey Joe” Neapolitan pizza I had last week was so delicious that I keep thinking about its nice taste from the Ischia starter and how light that slice was I had. Didn’t you say that you also blended Caputo Pizzeria Flour with Occident for that pizza dough?

Your NY style pizzas also look so delicious from this week too. I have to get up to the Dragon one of these weeks to try them. How do you compare their tastes with the NY style pizzas you have made in your home oven on your steel plate?

Norma, they taste completely different than anything cooked in the kitchen. Even when using the same exact dough. They taste very much like a 00 NP. It's gotta be the oven.

That was a good question you asked Steve about the taste difference of his NY pies that are not cooked in the home oven. I'm glad you thought to ask him that Norma.Steve, is this last round of great looking pics using Foremost Farms cheese? Thanks.